A study performed at Arizona State University and published in Diabetes Care indicates the consumption of apple cider vinegar may play a role in slowing the rise of blood sugar after a high-carbohydrate meal. ABC News “Healthology” online reported the story on January 26. According to the study, Type 2 Diabetics, Prediabetics and healthy individuals consumed 2 tablespoons of apple cider vinegar in a glass of water sweetened with saccharine, or a placebo prior to consuming a breakfast containing 87 grams of carbohydrate. According to Dr. Carol Johnston, a researcher at Arizona State, vinegar consumption slowed the rise of blood sugar in all three groups up to 34%. It is thought that the vinegar interferes with the absorption of high-carbohydrate foods based on other studies done with rats and in a test tube.